Crab Cakes with Sciabica's Lemon Extra Virgin Olive Oil

Crab Cakes with Sciabica's Lemon Extra Virgin Olive Oil

by Christine

1 pound crab meat, drained and checked for cartilage

1 Tablespoon Sciabica's Lemon Extra Virgin Olive Oil

1 egg

2 Tablespoons red pepper, chopped fine

1/3 cup green onion, sliced thin

1 Tablespoon parsley, chopped

1/2 teaspoon Worcestershire Sauce

1/4 teaspoon ground black pepper

1/2 teaspoon kosher salt

1 large garlic clove, minced

1 teaspoon dry mustard

3 Tablespoons mayonnaise

1 cup Ritz cracker, crushed

flour for dredging

1/4 cup Sciabica's Manzanillo Variety Fall Harvest Olive Oil, for frying

Mix Sciabica's Lemon Extra Virgin Olive Oil, egg, red pepper, green onion, parsley, Worcestershire, black pepper, salt, garlic, mustard, mayo and crackers until combined. Gently fold in crab meat.

Shape mixture into patty's and dredge in flour. Heat Sciabica's Manzanillo Variety Fall Harvest Olive Oil and fry crab cakes for 3-4 minutes per side, until golden brown.

Serve with your favorite dipping sauce.